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Saturday, June 25, 2016

Peanut Butter Cup Ice Cream

It is going to be a hot weekend here in Ohio so why not pull out that ice cream maker and make some delicious Peanut Butter Cup Ice Cream!

You don't even have to heat up the kitchen for this recipe as it contains no eggs so there is no cooking needed.... score! I love days when I can leave the stove and oven off and either have cold meals or do all my cooking out on the grill.

I do love a custard ice cream but I also like the time savings of mixing up a no cook ice cream.

The flavor I have today is one of my favorites. It not only has cut up peanut butter cups inside but also peanut butter chunks that taste like the inside of buckeye candy...YUMMY!

The glass I am using for my luscious ice cream was sent to me by Maker's Mark. I had made a few recipes using Maker's Mark Bourbon and tagged them on twitter using #MakeItDelicious

Maker's Mark liked my recipe for Maker's Mark Steak Marinade and sent me this awesome glass for posting it on Twitter with their hash tag. If you have a twitter account and want to see some other winners of these glasses, on twitter just search #MakeItDelicious

In a blender (or with mixer) blend together the whipping cream, half and half, sugar and vanilla.

Pour ice cream mixture into your ice cream maker and make ice cream according to manufacture directions. If you have a Cuisinart Ice Cream maker, let the ice cream churn for about 10 minutes

While ice cream is churning, mix together the peanut butter and powder sugar. The mixture will still be somewhat sticky but will also be easy to pinch small amounts off and drop in the ice cream maker.

Chop up the peanut butter cups.

After churning for 10 minutes begin dropping in the small pinches of the peanut butter mixture. After you have all the peanut butter mixture added then drop in the peanut butter cups.

Continue to churn until the ice cream is done. With my Cuisinart, I mix for 10 minutes after adding the peanut butter and peanut butter cups for a total of 20 minutes.

My ice cream is still pretty loose so I pour it into a air tight container and freeze the ice cream overnight. The next day the ice cream is good and hard and ready to scoop.